Purchasing Manager

Department: Culinary / Food & Beverage
Reports To: Executive Chef
Classification: Management

Position Summary

Marietta Country Club is seeking a highly organized, proactive, and service-oriented Purchasing Manager to support our Culinary, Food & Beverage, and Club operations. This newly created role is critical to maintaining the daily operations of all food, beverage, and general storerooms while ensuring precise inventory control, proper storage procedures, and timely, professional distribution of goods.

The Purchasing Manager plays a key role in supporting seamless Club operations by anticipating departmental needs, maintaining strong vendor relationships, and delivering products with accuracy, efficiency, and professionalism. This position is a member of the Culinary Management Team and upholds the Club’s commitment to excellence, accountability, and exceptional Member service.

Essential Duties & Responsibilities

Purchasing & Inventory Management

• Develop and execute cost-effective and profitable purchasing strategies aligned with Club standards.
• Purchase food products, non-alcoholic beverages, liquor, wine, and operating supplies for all Club outlets.
• Track daily par levels as established by the Executive Chef and ensure consistent availability of products.
• Oversee monthly physical inventories and submit accurate reports to the Accounting Department.
• Maintain weekly inventory sheets and ensure accuracy across all storerooms.
• Create, maintain, and update detailed order guides for all approved purveyors.
• Monitor purchase orders to ensure accurate, complete, and timely deliveries.
• Expedite purchases as needed to support Club operations and special events.

Vendor Relations & Cost Control

• Prepare and implement negotiation strategies with vendors to optimize pricing and value.
• Maintain current files for suppliers, catalogs, stock lists, pricing sheets, and specifications.
• Communicate with vendors regarding shortages, substitutions, price changes, and delivery issues.
• Identify new products, materials, and processes that may benefit the Club.
• Minimize losses due to spoilage, pilferage, damage, or obsolescence.
• Collaborate with suppliers to resolve supply and delivery challenges in real time.

Operational Support & Compliance

• Ensure all storerooms meet or exceed state health code standards for cleanliness, organization, and storage.
• Actively receive, inspect, and properly store deliveries upon arrival.
• Organize and maintain all storage spaces for maximum efficiency and safety.
• Process purchase requisitions from authorized personnel in accordance with Club policies.
• Assist in developing and maintaining purchasing policies, procedures, and quality standards.
• Work closely with culinary leadership to evaluate quality, specifications, and purchase quantities.

Financial & Administrative Responsibilities

• Code invoices accurately and ensure timely submission to the Accounting Department.
• Schedule and track purchases, invoice flow, and inventory pars.
• Brief the Executive Chef and Food & Beverage Director on product and labor costs.
• Utilize systems and procedures to minimize operating and storage costs.
• Assist with special projects as requested by Culinary and Clubhouse Management.

Leadership & Collaboration

• Collaborate with Culinary, Food & Beverage, and Club leadership to support Club goals.
• May direct and coordinate the work of clerical staff or support team members as assigned.
• Maintain professional, clear, and timely communication across departments.

Required Skills & Abilities

• Exceptional verbal and written communication skills.
• Strong interpersonal skills with a service-first mindset.
• Excellent organizational skills with keen attention to detail.
• Demonstrated problem-solving ability with capacity to visualize issues and implement solutions.
• Ability to work independently while supporting team-based operations.
• Proficient in Microsoft Office Suite; ability to learn new systems as needed.
• Proficient in Canva or related software preferred.
• Flexibility to work nights, weekends, and holidays as dictated by business needs and Club events.

Physical Requirements

This role requires a balance of administrative and hands-on operational responsibilities. While certain duties involve extended periods of seated computer work, the position is also physically demanding in nature. The individual must be capable of unloading, unpacking, and organizing both perishable and non-perishable goods, ensuring all items are properly stored in designated locations in accordance with operational standards.

• Ability to sit for extended periods while working at a computer.
• Must be able to lift and move up to 75 pounds as required.
• Regular movement throughout storage areas, kitchens, and receiving spaces.

Supervisory Responsibilities

• May oversee or direct clerical employees in lower job classifications.

Reporting Relationship

The Purchasing Manager reports directly to the Executive Chef and is an integral member of the Culinary Management Team. This role will also support, and initiate projects requested by Clubhouse Management.

 Benefits & Location

• Comprehensive benefits package, including association membership.
• Location:
  Marietta Country Club
  1400 Marietta Country Club Drive
  Kennesaw, GA 30152

About Marietta Country Club

Since 1915, Marietta Country Club has been synonymous with exceptional Member service and elevated hospitality. Our success is built on our unwavering commitment to our Vision, Mission, and Values:

• Member Experience: Delivering exceptional and memorable experiences.
• Collaborative Culture: Working together with respect and accountability.
• Commitment to Excellence: Owning our actions and relentlessly pursuing perfection.

Club Snapshot

• 1,000 Members
• $1.2M Annual Food & Beverage Revenue
• 70,000 Average Covers Annually
• 26+ Kitchen Employees
• 4 Dining & Kitchen Facilities including the 1915 Grille, Mountain View Lounge, Rose Pavilion, and Turn Kitchen
• Recent and ongoing renovations enhancing both dining and culinary operations